MEXICALLI PUFF APPETIZER

   1      cup           Flour -- All-Purpose
     3/4  cup           Cornmeal -- Yellow
     3/4  teaspoon      Chili Powder
     1/2  teaspoon      Salt
                        Vegetable Oil

Mix flour, cornmeal, chili powder and salt in bowl.
Add 1/2 cup water gradually; mixing until flour mixture is moistened. Turn dough onto floured cloth-covered board. Knead until smooth. Divide dough into 12 balls; cover with plastic wrap and set aside for 30 minutes. Heat oil (2-3 inches) in deep fryer or dutch oven to 400 degrees. Roll each ball into paper-thin rounds. Fry until golden brown, turning once, about 1 1/2 minute on each side. Drain well.
Good served with Beer and Cheese soup.

Mini-Quiches

   8      ounces        cottage cheese
                        -small curd
     1/4  cup           sour cream
   4      ounces        sharp cheddar cheese -- shred
     1/2  cup           buttermilk baking mix
     1/4  cup           butter -- melted
   3                    eggs

  They are just as good reheated from frozen as they are fresh
from the oven!  Do at LEAST double the recipe (you'll need a
mini-muffin pan too).   Preheat oven to 350 degrees.  Mix all ingredients with electric mixer. Grease mini-muffin tins or use Teflon ones. Fill 3/4 full.  Bake for 15-20 minutes or until brown.   Hints: Add onion, bacon, mushrooms,etc.  May be frozen.   Reheat at 300 degrees or microwave for 3 minutes on high. Note:  These are great!  Be sure to add cooked bacon and some diced onion.  This recipe only makes about 1 1/2 dozen so be sure to at least double!  Great make-ahead appetizer!

MOCK FRENCH PATE

     1/4  cup           Unsalted butter -- * see note
   1      pound         Fresh mushrooms
     1/3  cup           Onions -- minced
     1/3  cup           Celery -- chopped
   2                    Eggs
   3      ounces        Cream cheese
     3/4  cup           Fine bread crumbs
   1      teaspoon      Salt
     1/2  teaspoon      Basil -- crushed
     1/4  teaspoon      Rosemary -- crushed
     1/4  teaspoon      Oregano -- crushed
     1/8  teaspoon      Black pepper -- freshly ground

 * plus butter for greasing the pan 
Butter a 7-by-4-inch loaf pan.  Line with wax paper,
leaving an overhang of about 1 1/2 inches all around to assist in lifting out the pate later.

Preheat the oven to 400 F.

Rinse, dry and finely chop the mushrooms.  You should have about 5 cups. In a large saucepan melt the butter, and saute the onions and celery until tender, about 5 minutes.

In a large bowl beat the eggs and cream cheese until smooth. Add the
bread crumbs, salt, basil, rosemary, oregano and pepper. Stir in the onion mixture and the mushrooms. Blend well.

Spoon the mixture into the loaf pan.  Cover the top with foil, and bake
until firm, about 1 1/2 hours.

Cool in the pan until lukewarm. Remove from the pan, using the paper
overhang as an aid. Serve at room temperature with crackers as an
appetizer.

Serves 12 to 14.